US20150313264A1 - Filled food product and method of producing such food product - Google Patents

Filled food product and method of producing such food product Download PDF

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Publication number
US20150313264A1
US20150313264A1 US14/440,123 US201414440123A US2015313264A1 US 20150313264 A1 US20150313264 A1 US 20150313264A1 US 201414440123 A US201414440123 A US 201414440123A US 2015313264 A1 US2015313264 A1 US 2015313264A1
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US
United States
Prior art keywords
doses
component
dose
lower layer
envelope
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/440,123
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English (en)
Inventor
Enrico Bolla
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bertagni 1882 SpA
Original Assignee
Bertagni 1882 SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bertagni 1882 SpA filed Critical Bertagni 1882 SpA
Assigned to BERTAGNI 1882 SPA reassignment BERTAGNI 1882 SPA ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BOLLA, ENRICO
Publication of US20150313264A1 publication Critical patent/US20150313264A1/en
Abandoned legal-status Critical Current

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Classifications

    • A23L1/1606—
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/066—Apparatus for filling pieces of dough such as doughnuts using two separate sheets or pieces of dough with filling in between, e.g. crimped at their edges; Ravioli-making machines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention generally finds application in the field of food products and particularly relates to a filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like.
  • the invention also relates to a method of producing filled food products as mentioned above.
  • Food products are known in the art, which comprise an envelope of pasta enclosing a filling therein.
  • These products are typical products of Italian gastronomy and the filling may be made of several types of ingredients such as, for instance, meat, fish, cereals, vegetables, cheese, protein- or fat-based substances or the like.
  • these filled food products are known as ravioli, tortellini, cappelletti, panzerotti, although many other shapes exist for filled food products from regional Italian and foreign gastronomic traditions.
  • the filling is laid on a sheet of dough, which is later closed on itself or with another sheet to cover and wrap the filling.
  • Filled food products which have a filling made of predetermined doses of first and second food components in a raw or cooked state.
  • the recipes of certain types of filled products require the two food components of the filling to be separate and not mix together during filling. This will provide filled food products prepared in strict compliance with the original recipes, and will allow the consumer to appreciate the taste obtained by the combination of the individual tastes of each food component in the filling.
  • EP 475 911 which comprises an envelope made of two distinct pockets or shells enclosing differentiated components or ingredients, and thus designed to remain separate and not contact each other.
  • WO2011/117641 describes a savory food product composed of an envelope or outer tubular body made of pasta dough with one or more channels in which different food substances are held.
  • the method of making the product e.g. in the form of a sausage roll, comprises coextruding the body made of pasta with a sauce and with minced meat disposed in respective concentric or radially staggered channels.
  • the method only provides cylindrical envelopes and fillings, in which the first and second components are disposed in respective coaxial or parallel channels.
  • the product is tasted in sliced form, and resembles more a sausage than a pasta product.
  • US2012/0121169 on which is based the preamble of the attached claim 1 , discloses an artistic pasta generally shaped as ravioli comprising one upper carrier layer made of multi-colored and multi-layered pasta dough and a lower layer joint to the upper carrier layer along a peripheral edge to form a closed envelope which encloses a filling.
  • the filling is made of a plurality of ingredients or combination of ingredients but is unitary and with no multiple dose so that the taste and flavor cannot be variegated.
  • U.S. Pat. No. 4,711,165 discloses a precooked lasagna designed to be frozen and formed by a pasta mixture of semolina and egg which is extruded to form noodles or strips with scalloped edges.
  • a filler is deposited between the various noodles and the strips are superimposed to form a lasagna sandwich which can be folded to assume an “e” section. Nevertheless the noodles are not joined together but leave the scalloped edges open so that the sauce can migrate between the strips despite the filler.
  • the filler can have any composition but is of a single type thus reducing the choice and taste of the precooked lasagna.
  • the object of the present invention is to overcome the above mentioned drawbacks, by providing a filled food product that has a high organoleptic value and is relatively cost-effective.
  • a particular object of the present invention is to provide a filled food product that can be covered with any kind of pasta.
  • a further object of the present invention is to provide a filled food product that affords the provision of instant-made food products, while maintaining strict compliance with the original handicraft methods.
  • Yet another object of the present invention is to provide a filled food product that allows the filling components to be distributed in different positions, according to a wide variety of shapes and types of products.
  • the food product of the invention will afford the provision of filled products with fresh pasta envelopes, whose filling is composed of multiple food ingredients introduced into the same envelope of traditional, home-made form.
  • the invention relates to a method of producing the food product, as defined in claim 4 .
  • FIGS. 1A and 1B are lateral sectional views of a composite food product with double filling according to the invention.
  • FIG. 2 is a block diagram of the method of making the product of FIG. 1 ;
  • FIG. 3 is a schematic perspective view of a first embodiment of the method of the invention.
  • FIG. 4 is a schematic perspective view of a second embodiment of the method of the invention.
  • the accompanying figures show a composite food product with double filling, generally designated by numeral 1 , which is mainly designed for preparation of dishes of high gastronomic quality.
  • the food product 1 of the invention may be one of the Italian dumplings known as ravioli, panzerotti, tortelli, cappelletti or the lile and may be designed to be eaten either raw and cooked.
  • the product 1 is intended for cooking, it may be namely designed to be either boiled, e.g. in water or broth or baked, cooked in a microwave oven or fried in oil.
  • the composite food product as best shown in FIGS. 1A and 1B essentially comprises an envelope 2 made of pasta, which encloses therein a filling 3 made of edible food raw materials.
  • the envelope 2 may be formed from a sheet of pasta dough composed of soft-wheat flour, durum-wheat flour, eggs and possibly a very small amount of water.
  • the sheet may have a thickness ranging from 0.5 to 2.5 mm, and preferably of about 1 mm.
  • the raw materials that form the filling may be selected from the group comprising, for example, meat, fish, eggs, cheese, cold cuts, vegetables, cereals, protein- and fat-based substances, flavors and spices, possibly added with seasonings, flavors and sauces, even though these cannot be easily combined according to traditional recipes.
  • the pasta envelope 2 may have a predetermined size and shape, allowing it to contain the filling 3 , according to the particular type of food product 1 to be obtained.
  • the envelope 2 consists of at least one sheet 4 of fresh pasta and the filling 3 comprises at least one first dose D 1 of a first component 5 and at least one second dose D 2 of a second component 6 other than the first component.
  • the doses are distinct D 1 , D 2 , while being both enclosed within the same envelope 2 .
  • the choice of fresh pasta and its base components shall allow the envelope 2 to optimally wrap the outer surface of the filling 3 with high surface adhesion, for almost perfect liquid tightness, even in boiling liquids, as required for cooking with no loss of filling 3 . Furthermore, this will provide food products 1 with double filling having a characteristic taste, and faithfully reproducing the traditional regional gastronomy tastes.
  • the envelope 2 may be made up of a lower layer 7 and an upper layer 8 of fresh pasta, which are in mutually overlapped or juxtaposed relationship and are joined together along a substantially continuous peripheral edge C having a predetermined shape, in accordance with the type of desired product.
  • the envelope 2 will be preferably substantially hermetic, i.e. substantially liquid-tight or upon boiling, such that it will not break during boiling and will not lose the filling 3 .
  • the layers 7 , 8 may be formed from the same sheet 4 of fresh pasta, which is folded on itself along a longitudinal line L using a special ploughshare-shaped blade, not shown and known to the skilled person.
  • This embodiment is particularly suitable to make products 1 such as tortelli, cappelletti, panzerotti and the like.
  • the layers 7 , 8 may consist of two distinct and separate sheets of fresh pasta 4 , 4 ′ in mutually overlapped relationship. This embodiment is particularly suitable to make products such as ravioli and panzerotti.
  • the doses D 1 , D 2 may be arranged in substantially concentric relationship.
  • the doses D 1 , D 2 may be laid on the lower layer 7 in concentric arrangement.
  • the doses D 1 , D 2 may be laid on the lower layer 7 substantially at the same time, by coextrusion, using a double-tube nozzle U, as shown in FIGS. 1A and 3 .
  • the doses D 1 , D 2 may be arranged in substantially coplanar relationship.
  • the doses D 1 , D 2 may be laid on the lower layer 7 at successive times, using single-tube nozzles U′, U′′, although in substantially superimposed and substantially concentric positions 7 , 8 , as shown in FIGS. 1B and 4 .
  • a portion of the sheet 4 may be folded thereon along the line L, or a second sheet 4 ′ may be laid thereon, to form the upper layer 8 and define a semifinished product
  • the semifinished product 1 ′ may be cut to size using a forming and cutting tool P, such that the layers 7 , 8 will be joined along a peripheral edge C and cut thereat to form a finished product 1 .
  • the finished product will be closed in perfectly liquid-tight fashion, at its peripheral edge C.
  • the doses D 1 , D 2 may have their respective components 5 , 6 ranging from 5% to 95%, preferably from 10% to 90% by weight, based on the total weight of the filling 3 .
  • the invention relates to a method of making food products.
  • the method comprises preparing an envelope 2 made of fresh pasta dough and introducing a filling 3 made of edible raw materials 5 , 6 therein.
  • the method comprises a first step a) in which a lower layer of fresh pasta 7 is prepared.
  • a first filling component 5 and at least one second filling component 6 , other than the first component 5 are prepared.
  • step c) a first dose D 1 of the first component 5 and a second dose D 2 of the second component 6 are laid on the lower layer 7 .
  • the method comprises a step d) in which an upper layer 8 of fresh pasta is prepared and laid over the lower layer 7 to cover the doses D 1 , D 2 .
  • the lower layer 7 and the upper layer 8 are joined along a substantially continuous peripheral edge C, whose shape matches the shape of the finished product 1 to form a filled semifinished product 1 ′.
  • step f the filled semifinished product 1 ′ is cut along the edge C to form the finished food product 1 .
  • the semifinished product 1 ′ may be cut proximate to the peripheral edge C to obtain a shape of the finished product 1 that is slightly different from that of the edge itself.
  • step c) the doses are laid on the lower layer 7 at the same time, as shown in FIG. 3 , or at successive times, as shown in FIG. 4 .
  • the first component 5 and the second component 6 may be heated to a predetermined temperature T r substantially at the same time as they are laid on the lower layer 7 .
  • the first dose D 1 and the second dose D 2 may be substantially concentric and laid by simultaneous coextrusion of the first component 5 and the second component 6 .
  • first dose and the second dose may be substantially concentric and laid by coextruding one of the first component 5 and second component 6 later than the other of the second component 6 or the first component 5 .
  • the lower layer 7 and the upper layer 8 may be obtained by folding a single sheet 4 of fresh pasta on itself.
  • the lower layer 7 and the upper layer 8 may be obtained from two distinct sheets 4 , 4 ′ of fresh pasta.
  • the two sheets 4 , 4 ′ may be in at least partially overlapped relationship.
  • the filling 3 may be laid on a sheet 4 of fresh pasta, whereas the other sheet 4 ′ of fresh pasta may be laid at least partially over the first sheet 4 and totally over the filling 3 .
  • single-sheet food products 1 are made by forming the lower layer 7 and the upper layer 8 by folding a single sheet of fresh pasta 4 on itself.
  • double-sheet food products 1 are made by forming the lower layer 7 and the upper layer 8 by laying two distinct sheets of fresh pasta 4 , 4 ′ in overlapped relationship.
  • the lower layer 8 and the upper layer 9 are both in the form of strips 10 , 11 , as shown in FIGS. 3 and 4 , and are fed in a substantially longitudinal direction L.
  • Each of the strips 10 , 11 is fed in the direction L by a moving conveyor surface, such as a closed-loop belt conveyor N.
  • the doses D 1 , D 2 may be laid by simultaneous coextrusion of the first component 5 and the second component 6 on one of the strips 10 in predetermined positions along the longitudinal extent thereof, and may be later covered by the other strip 11 .
  • a dose D 1 may be laid on one of the strips 10 in a predetermined position and the other dose D 2 is laid above the dose D 1 in a substantially concentric position.
  • the latter dose may be laid later than the dose D 1 laid on the strip 10 .
  • the overlapped doses D 1 , D 2 may be later covered by the other strip 11 .
  • the composite food product with double filling and the method of the invention fulfill the intended objects and particularly meet the requirement of providing a filled food product comprising at least one sheet of fresh pasta and having a high organoleptic value.
  • the filled food product and method of the invention are susceptible to a number of changes or variants, within the inventive concept disclosed in the annexed claims.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
US14/440,123 2013-02-07 2014-02-07 Filled food product and method of producing such food product Abandoned US20150313264A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IT000024A ITVI20130024A1 (it) 2013-02-07 2013-02-07 Prodotto alimentare ripieno, nonche' metodo di produzione di tale prodotto alimentare
ITVI2013A000024 2013-02-07
PCT/IB2014/058847 WO2014122611A2 (en) 2013-02-07 2014-02-07 Filled food product and method of producing such food product

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2014/058847 A-371-Of-International WO2014122611A2 (en) 2013-02-07 2014-02-07 Filled food product and method of producing such food product

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US15/800,879 Continuation-In-Part US20180064118A1 (en) 2013-02-07 2017-11-01 Filled food product and method of producing such food product

Publications (1)

Publication Number Publication Date
US20150313264A1 true US20150313264A1 (en) 2015-11-05

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ID=48050177

Family Applications (1)

Application Number Title Priority Date Filing Date
US14/440,123 Abandoned US20150313264A1 (en) 2013-02-07 2014-02-07 Filled food product and method of producing such food product

Country Status (8)

Country Link
US (1) US20150313264A1 (it)
EP (1) EP2900083B1 (it)
AU (2) AU2014213597A1 (it)
CA (1) CA2890250C (it)
ES (1) ES2609235T3 (it)
IT (1) ITVI20130024A1 (it)
SM (1) SMP201500110B (it)
WO (1) WO2014122611A2 (it)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD874786S1 (en) 2017-08-07 2020-02-11 Intercontinental Great Brands Llc Food product
US20210298337A1 (en) * 2018-07-23 2021-09-30 Bertagni 1882 S.P.A. Method of making a food kit for the preparation of fresh filled pasta, food kit obtained thereby and method of use
EP3860366B1 (en) * 2019-11-14 2022-04-13 BERTAGNI 1882 S.p.A. A method of making fresh filled pasta and filled pasta obtained thereby

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101984879B1 (ko) * 2018-01-09 2019-05-31 김채완 룽고 라비올리의 제조방법 및 상기 방법으로 제조된 룽고 라비올리
IT202000013003A1 (it) * 2020-06-03 2021-12-03 Luca Berno Prodotto alimentare ripieno perfezionato e procedimento di realizzazione di un prodotto alimentare ripieno perfezionato

Family Cites Families (7)

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Publication number Priority date Publication date Assignee Title
US4711165A (en) * 1984-12-19 1987-12-08 Leno Codino Lasagna product
US4748031A (en) * 1985-04-17 1988-05-31 Nabisco Brands, Inc. Method of triple co-extruding bakeable products
IT220159Z2 (it) 1990-09-12 1993-06-23 Raviolificio Bertarini S R L Ravioli e simili paste alimentari con ripieno, provvisti di due o piu'tasche separate, di contenimento dei vari ingredienti del ripieno stesso.
US5914140A (en) * 1994-10-25 1999-06-22 General Mills, Inc. Food products having acoustic bonds between food layers
WO2002001966A1 (fr) * 2000-07-04 2002-01-10 Radj Fazilevich Kazmin Procede de fabrication de pates 'kazmine'
US20060121169A1 (en) * 2004-12-02 2006-06-08 Dowling Roberta L Artistic pasta and method of making
GB201004902D0 (en) * 2010-03-23 2010-05-05 Cadbury Uk Ltd Consumables and methods of production thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD874786S1 (en) 2017-08-07 2020-02-11 Intercontinental Great Brands Llc Food product
USD892426S1 (en) 2017-08-07 2020-08-11 Intercontinental Great Brands Llc Food product
US20210298337A1 (en) * 2018-07-23 2021-09-30 Bertagni 1882 S.P.A. Method of making a food kit for the preparation of fresh filled pasta, food kit obtained thereby and method of use
EP3860366B1 (en) * 2019-11-14 2022-04-13 BERTAGNI 1882 S.p.A. A method of making fresh filled pasta and filled pasta obtained thereby
US20220304344A1 (en) * 2019-11-14 2022-09-29 Bertagni 1882 Spa A method of making fresh filled pasta and filled pasta obtained thereby

Also Published As

Publication number Publication date
AU2014213597A1 (en) 2015-05-21
SMP201500110B (it) 2015-10-30
CA2890250C (en) 2019-12-03
ES2609235T3 (es) 2017-04-19
WO2014122611A3 (en) 2014-11-20
EP2900083B1 (en) 2016-10-19
ITVI20130024A1 (it) 2014-08-08
AU2018204703B2 (en) 2019-05-30
WO2014122611A2 (en) 2014-08-14
EP2900083A2 (en) 2015-08-05
AU2018204703A1 (en) 2018-07-19
CA2890250A1 (en) 2014-08-14

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AS Assignment

Owner name: BERTAGNI 1882 SPA, ITALY

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:BOLLA, ENRICO;REEL/FRAME:035576/0612

Effective date: 20150506

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION